Best 6 Stuffed Corn Husks Recipes

STUFFED CORN HUSKS

Steps:

• 1. Remove the husks from the corn and set aside. Scrape the kernels from the cobs and reserve the cobs. 2. Put the kernels in the container of an electric blender or food processor and blend or process very briefly at low speed. Do not liquefy. Scrape from the blender into a bowl and add the egg, sugar, salt, cream cheese, butter, baking powder, and cornmeal. The mixture should be on the heavy side. 3. Divide the mixture into 12 and place each portion on a double husk, roll to enclose, and then wrap in aluminum foil. 4. Place a layer of corncobs in the bottom of a large pot and add the water. Place the packages on top of cobs, cover, and steam for 45 minutes, or until done.

TRADITIONAL CORN HUSK TAMALES

Steps:

• To prepare chile paste:.
• Break caps off all red chiles and shake seeds out. Soak red chiles in hot water until soft. Blend or process chiles into a paste using a small amount of water in which they were soaked to help it move in the food processor or blender. Put paste through a sieve to remove the skins. Throw skins away. This may be made way ahead of time and refrigerated until you make the tamales.
• To prepare meat:.
• Use the cheapest roasts you can find! Try to cook the meat the day before assembling tamales, keeping it in the refrigerator until tamale-making time. Cut meat into large chunks. Cover meat with water in a very large pot. Add 6 to 12 garlic cloves and 2 or 3 tablespoons salt. Cook meat, covered, for 3 hours or until meat is tender and falling apart. Remove meat from juice and shred. SAVE THE JUICE. Mix meat sauce with the meat.
• To prepare meat sauce:.
• Melt 2/3 cup lard or Crisco and add 2/3 cup flour. Boil for 2 minutes. Pour over shredded meat and mix. Add chili paste, one cup at a time, to taste. Add 1 tablespoon of cumin. Add salt and pepper to taste.
• To mix masa:.
• Place 12 pounds masa (room temperature) in a very large pan and mix with 1 1/4 cups lard or Crisco, 2 tablespoons salt, 2 tablespoons baking powder, 1 cup chile paste and 2 cups meat broth.
• Mix with hands. Add more meat broth (about 1 cup). Add more chile paste for color if desired. Work all ingredients together with hands for about 10 minutes. The dough is ready when a small lump floats slowly to the bottom of a glass of water.
• To assemble tamales:.
• Soak corn husks in hot water until soft. Using the larger husks, place each husk waxy side up (ribbed side down). Spread masa onto each husk out to the wide edge. Place a small portion of meat in the center of masa. (You may place a stuffed green olive on the meat if you care to.) Roll husks and fold back, wide sides to center, then tapered flap up.
• Set a wire rack or vegetable steamer in the bottom of a large kettle. Put water in kettle just up to the bottom of the rack or steamer. Set tamales in kettle standing on end. Pack them in, allowing room for expansion of masa as they cook. Steam for about 20 to 40 minutes, or until masa pulls away from corn husk easily.

PUPUSAS: STUFFED CORN TORTILLAS

Steps:

• Gather the ingredients.
• In a large bowl, mix the masa harina with the water and salt, stirring well. Add more water if necessary to obtain a soft dough that does not crack around the edges when flattened.
• Let the dough rest, covered with plastic wrap, for about 15 minutes.
• If using the refried beans and/or the chicharrón, place in a blender or food processor and process until smooth. The consistency should be like a paste.
• Divide the dough into about 6 pieces.
• Lightly oil your hands to keep the dough from sticking to them (just a small amount of vegetable oil will do). Form each piece of dough into a ball, then make an indentation in the ball.
• Place the grated quesillo, beans, chicharrón, or a combination of fillings in the indentation, and carefully wrap dough around the filling to seal.
• Flatten the ball into a disk, about 1/4 inch thick, being careful to keep the filling from leaking out of the edges. This can take a little practice.
• Wipe a very small amount of oil onto the surface of a heavy skillet ( cast iron works well). Heat the skillet over medium heat, and place the pupusas in the skillet.
• Once the bottoms of the pupusas are browned, about 2 to 3 minutes, flip over and cook for another 2 to 3 minutes.
• Remove from the heat and serve warm with a side of pickled cabbage slaw ( curtido ) and tomato sauce ( salsa roja ) if desired.
• Enjoy.

CARNITAS TAMALES (SHREDDED PORK STUFFED CORN HUSKS)

Steps:

• Soak corn husks in warm water to cover for at least 2 hours or until pliable. Heat oil in a large saucepan and sauté onion until tender. Stir in red sauce, shredded pork, and remaining ingredients except tamale dough and olives. Bring to a boil reduce heat. Simmer for 15 minutes. Add a little pork liquid if mixture becomes too dry. Prepare Tamale Dough.Drain corn husks and pat dry with paper towels. Spread 1/4 cup dough across the center of each husk, from one edge to within 1/2 inch of other edge. Spoon 2 tablespoons of the pork mixture into the center of the dough top with an olive. Roll husks around the filling, starting with the dough edge. Then, fold each end up toward the center to make a packet. Secure with strips of corn husk or string, as needed.Set tamales on a rack in a large stockpot, Dutch oven, or steamer. Pour boiling water into the pot to just under the rack level. Place a coin in the pot to rattle when water boils too low. Cover the pot and keep water simmering over low heat for 1 hour. Tamales freeze well.

CORN-PANCETTA PUDDINGS IN CORN HUSK BASKETS

Steps:

• Preheat the oven to 350°F. Grease a 12-cup muffin tin plus 6 cups of an additional tin.
• Bring a large pot of water to a boil. Trim the leafy tops of the husks from each ear of corn and slice through the bottom of the cob to more easily remove the husks. Discarding the tougher outer husks, trim off any extra curved part of the more tender inner husks, and tear the husks in half lengthwise until you have 36 strips about the width of your muffin tins. Blanch in the water until softened, 5 minutes. Drain and let cool.
• Holding the cobs upright on a cutting board, cut the kernels off the cobs, then measure out 1 cup; reserve any extra kernels for another use. Place the cream and milk in a small saucepan, and use the back of a knife to scrape any remaining corn and juices from the cobs into the pan. Place the cobs in the pan (break them in half to fit), bring to a simmer, and simmer gently for 15 minutes. Allow to cool in the pan.
• Place the pancetta in a small sauté pan over medium heat and brown until crisp, about 6 minutes. Drain on paper towels (save the remaining fat to replace of some of the butter, if you like).
• Before mixing the batter, press a strip of corn husk into a muffin tin, and top with a thinner strip to make a cross pattern with the ends sticking up. Repeat to use the remaining husks (if the husks pop out of place, just poke them down again) until you have lined 18 cups.
• Remove the cobs from the cooled cream mixture and place the mixture in a large bowl with the eggs, butter, flour, polenta, sugar, baking powder, salt, pepper, and cayenne. Fold in the 1 cup corn kernels, tomatoes, and half of the pancetta, then pour into the prepared baskets. Top with the remaining pancetta and bake until firm, about 20 minutes. Use a narrow silicone spatula or dinner knife to remove the puddings from the pan and serve immediately, or slightly warm.

SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER

Steps:

• To make the Compound Butter -- Beat room temperature butter with a fork until creamy. Once it is smooth, add remaining ingredients and blend until all the ingredients are distributed evenly throughout the butter. Place a square of plastic wrap (like Saran Wrap) on the counter and mound the butter in a line down the center. Shape the butter into a cylinder and wrap the plastic around the butter, rolling it back and forth to shape. Twist the ends tightly and pull them at the same time, this forms a perfectly round, smooth log. Refrigerate or freeze until firm.
• To prepare the fish -- Soak 12 of the larger outer husks in hot water for 5 minutes. Put two soaked husks on work surface, one on top of the other. The two layers will keep the fish from burning. Place fish fillet centered in the cradle of the husk.
• Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
• Place another husk on top of the fish and tuck into bottom husk. Make the pouch as gap-free as possible. Secure both ends of the packet with soaked cotton string.
• Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
• Cook about 10 minutes per inch of thickness.
• To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
• Doneness: If you're unsure about the timing test for doneness, use an instant read thermometer. Insert it through the packet into the thickest part of the fish. It's done when temp hits 125 - 130°F.
• Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).